My French Food ... ooh la la!

Can you give us a little bit of the story behind My French Food and how it came to be a part of your world

I could call it a long story but I'll try to make it short.  I have lived in Australia since 2011 and have met many wonderful people and a culture that I love.  But I have been missing a few things since that day: my old mates, my family and a lot of French delicacies such as wine, cheese, baguette and of course saucisson. 

A few months ago I came across Jean-Marc (aka "Mr Saucisson") who was looking for someone to help with his market stalls.  After a short conversation it became obvious that I'd better create my own business stocking his saucisson and other produce...and that is how I came to be part of Frenchs Forest Market!

And here's a little bit about me which will make it easier to understand the logic behind why I ended up with such a market stall.

I was born in Arles in the South of France, at the heart of Camargue, 50 years ago.  I lived in Port Saint Louis du Rhone, the last village on the bank where the Rhone river flows into the Mediterranean Sea.  From the age of 4, I went fishing with my great-uncle 6:00 am in his little rowboat.  We would go down the Rhone River and come back for lunch with mullets still wriggling.  A little flour and a frying pan, some tomatoes Provencale and a good baguette et voila!  I think I fell into an olive oil barrel when I was a baby!!

I spent my childhood with my mother and my aunt in the kitchen... "But will you go and play with your mates,” she would say.  "No Mum, I want to see how you prepare these steaks with anchovy sauce, it's so good"!  It took some time before my mother let me touch her cooking implements, but from the age of 10 I already knew well how to choose ripe tomatoes and zucchini flowers on the market. 

We lived in front of the butcher.  Wednesday there was no school, luckily, as it was the day when the truck delivered the lamb and cattle.  I was allowed to go into the cold room and watch the butcher cut meat and would spend hours in his shop, fascinated by the way he sharpened his knives... I know by heart the gestures to de-bone a lamb shoulder, cut a rabbit or a chop steak with two knives to make a fresh tartare.  What memories!

Around the age of 12 I went to hunt ducks with all the men of the family, I went fishing for rock fish, crabs and mussels. I knew the recipe for the perfect bouillabaisse and the various fish you put into it.  By the time I was 15, I was cooking with my mother all much loved Mediterranean dishes.  We had family everywhere in France, and I spent my holidays in the Bordeaux region, Normandy & Brittany farms.  Again, while the other children were running in the fields, I spent my time in the kitchen. When I finally turned 18, I had my first car and my first job and I worked on the ports. I spent my weekends and my holidays touring France to find good food from the country.  I think I could have been a chef, butcher or fisherman.

Where do you source your Saucissons and Viande des Grisons and is there a noticeable difference in taste and method between regions 

My Saucissons and Viande des Grisons are from La Bastide, Jean Marc's company.  They are made in Australia with high grade meat with the Saucissons being made from Berkshire pig meat sourced in Byron Bay.  When I first tried these Saucissons, I was delightfully surprised to find such a beautiful taste.  Jean Marc puts a lot of efforts into sourcing his produce: his expertise and passion are the reasons for this success. 

In France, you would find many different tastes of Saucisson, different shapes, thin or thick depending on how dry you like it.  You would also find Saucisson with hazelnut, walnut, Beaufort cheese. These are regional specialties. 

But the Saucisson you will find at My French Food is made according to the traditional French recipe, with peppercorn. The only noticeable difference with France is the amount of fat which is around 20% in our Saucissons whereas in France it would be close to 35%. 

How have you found market life so far 

Market life is very interesting.  When I was in France I used to hold a market stall with jewels and semi-precious stones at night markets during the summer and I already liked it. 

Being a French in Australia makes it even more interesting.  It appears that Australian people really like France and French things and I come across very nice people with whom I have chats not only about food, but also French culture, travelling to France etc. I give them tips and advice or recipes.  I think I am lucky that I’ve found my ideal activity in Australia…

From your perspective, what is it about markets like Frenchs Forest that keeps it real for you

What I like at Frenchs Forest is that even after my first few Sundays I now have regular customers which then tells me they not only enjoy my stall but the produce as well. 

Some of them simply stop by to say “Well, I still have a bit of Saucisson left at home, but for sure next week I’ll buy more of it, will you be here?”.  It’s incredibly rewarding to see how in such a short amount of time I am part of this great community.

How would you sum up the world of My French Food in 5 words

It’s not fair to ask a French only 5 words… Let my try though… “It is all about passion”

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So if you want to be transported to France albeit by taste-sensation, get up to Frenchs Forest Market, find JP and sample some this amazing Saucissons, Viande des Grisons and some other exquisite produce!